Mediterranean Veggie Sandwich with Pesto Hummus

Another mouth-watering Mediterranean sandwich, bursting with fresh flavor! This recipe comes from the lovely Debbi, who was inspired by a Panera sandwich. I haven’t tried the original, but I know I like this one!

I messed up my bread (only about half my loaves ever come out right–I’m still learning) and it baked up pretty flat and wide instead of round, but if done properly with enough flour (I’m always scared to add too much), you will have a nice sandwich bread.

I know this recipe seems like a lot of work for a sandwich, but if you break down the process into steps, it’s not so bad. Make your bread one day, and make your hummus while you’re roasting the eggplant the next. Plus, it makes lots of sandwiches!

Make the bread: In a large bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups of flour. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface, knead until smooth and elastic, about 3 – 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour. Punch down dough, knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled about 1 hour. With a sharp knife, cut a large X in top of loaf. Bake at 375 for 35 minutes or until golden brown.

Make the hummus: In a food processor, combine all the ingredients. Add in reserved bean water slowly until desired consistency is reached.
Make the eggplant: Mix the minced garlic and oil together in a small bowl and set aside. Slice the eggplant into rings and toss with 1 teaspoon salt. Place in a colander and allow to drain for 30 min. Heat the oven to 400°F. Line a baking sheet with parchment.
Over the sink, gently squeeze the eggplant to extract the salty juice and wipe them dry with a paper towel. Brush each half thoroughly with the garlic olive oil. Arrange in a single layer on the baking sheet. Roast for 30 minutes-1 hour. The eggplant will collapse and the bottoms will be a deep brown caramel color. Let cool considerably before handling, at least 20 min. Gently turn the cut side up. If serving as a side dish, serve with a lemon wedge for squeezing or drizzle with vinaigrette. If using in other recipes, scoop the flesh from the skin with a spoon.

For the sandwich: Spread two slices of tomato-basil bread with Pesto Hummus, then top with lettuce, red onions, tomatoes, cucumbers, feta, and Garlic-Roasted Eggplant (if using).

About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

Your bread looks like it is very good. I have never seen a white egg plant. Or am I thinking of something else, the purple one? Is this hummus the same as your hubby likes? Thanks for sharing all the recipes. I don’t know if I can get my hubby to try this…hummm, have to see.

You’re thinking of the right thing–yes, they are usually much bigger and purple. White isn’t usually sold in supermarkets–I found it at our farmer’s market. The hummus is a different recipe from the one Dennis likes, but he liked this kind on the sandwich.